Coconut Curry Lentils

Name: Coconut Curry Lentils
Prep time: 10 min
Cook time: PT-470997H5M29S
Total time: PT-470997H5M29S
Ingredients: 2 Tbsp. oil; ½ medium yellow onion, peeled and minced; 3-4 cloves garlic, peeled and minced; 2-inch piece ginger, peeled and minced; 2 Tbsp. garam masala; 1 Tbsp. ground turmeric; 2 tsp. curry powder; 1 ¼ tsp. kosher or sea salt; ½ tsp. ground black pepper; Pinch cayenne pepper; 1 ½ cups dried lentils; 1 (15 oz.) can no salt added petite diced tomatoes, drained; 3 ½ cups unsalted vegetable stock; ½ cup full fat canned coconut milk; Zest and juice of 1 medium lime; 1 Tbsp. honey

By Julie Andrews |

Lentils. They’re one of those ingredients that, for many years, had been an afterthought. But with the rise in popularity of plant-based cooking, lentils have become a staple in many kitchens and the highlight in many dishes.

Lentil trendiness excites me for many reasons, with the first being that lentils are packed with nutrition, including fiber, protein, iron, B vitamins, potassium and other vitamins and minerals. They’re also inexpensive, easy to cook, mild and they take on the flavors of the ingredients they’re cooked with.

In this recipe, lentils are immersed in garam masala, a spice mixture that contains coriander, cumin, cardamom, black pepper, cinnamon and cloves or nutmeg, as well as ginger, tomatoes, coconut and lime. After simmering for about half an hour, the lentils are perfectly al dente and swimming in a delightful curry sauce.

It’s a complete meal, made in one pot AND I included directions for making this dish on the stove top OR in a slow cooker. There’s really no reason not to cook these lentils!